I don’t know about you, but I can’t go to Ikea without getting some of their iconic Swedish meatballs. But I can’t go to Ikea every time that craving hits, so we decided to make this budget-friendly homemade Swedish Meatballs recipe. These meatballs are easy enough for a cozy weeknight dinner, but indulgent enough for an impressive, dinner party main. Both hearty and comforting, these Swedish meatballs are like a hug on a plate with tender and juicy meatballs simmered in an easy and flavorful cream sauce. YUM!
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Unlike Italian meatballs, the meat mixture for Swedish meatballs is flavored with allspice (and sometimes nutmeg). Then, after searing, they are nestled into a creamy sauce made with beef broth rather than a spicy, garlicky tomato sauce.
“This was so good! I had it with cranberry sauce on the side (to substitute for lingonberry jam) and it was delicious. Recipe was easy and used things I always have in my pantry.”
Tulip
Tips for the Best Swedish Meatballs
Here are a few tips to make sure your Swedish Meatballs are the best Swedish Meatballs you’ve ever eaten:
- Don’t overmix the meat. If you mix too much when combining the ground meat with the breadcrumb mixture, the meatballs can become quite tough when they’re cooked.
- Make sure to brown the meatballs. The browned bits left in the pan after the meatballs are seared adds a lot of flavor to the cream sauce, so don’t be afraid to let them brown well. No blonde meatballs, please!
- Let the broth come up to a full simmer. The sauce will not thicken properly if the broth is not bubbling.
- Don’t use low fat cream (half and half) or low fat sour cream. The high fat content of the heavy cream keeps the sauce from curdling. Using a lighter dairy product could result in a grainy sauce.
Swedish Meatballs
Servings 4 4 meatballsIngredients
Meatballs
- 1/4 cup plain breadcrumbs ($0.20)
- 1/4 tsp nutmeg ($0.03)
- 1/4 tsp allspice ($0.03)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
- 1/2 lb. ground pork ($0.99)
- 1/2 lb. ground beef ($2.65)
- 1 large egg, lightly whisked ($0.32)
Cream Sauce
- 4 Tbsp butter, divided ($0.60)
- 4 Tbsp all-purpose flour ($0.03)
- 2 cups beef broth* ($0.24)
- 1 tsp Worcestershire sauce ($0.02)
- 1/8 tsp nutmeg ($0.01)
- 1/3 cup heavy cream ($0.55)
- 1/4 tsp freshly cracked pepper ($0.02)
- 1 Tbsp chopped fresh parsley (optional garnish) ($0.10)
Instructions
- In a medium bowl, combine the breadcrumbs, nutmeg, allspice, garlic powder, and salt. (Note: Mixing the dry ingredients first will ensure the seasoning is evenly distributed throughout the meatballs and prevent you from overworking the meat mixture.)
- Meanwhile, add the pork and beef to a large bowl. Lightly whisk the egg, then add it to the bowl with the meat. Lastly, add the breadcrumb mixture.
- Use your hands to mix the meat and seasonings together until evenly combined, but avoid overmixing.
- Divide and shape the meat mixture into 16 meatballs, about 1.5 Tbsp each.
- Add 1 Tbsp of the butter to a large skillet and heat over medium. When the butter is melted and foaming, add the meatballs. Cook for a minute or two on each side, or until well browned. The meatballs do not need to be cooked through at this point.
- Remove the browned meatballs from the skillet. Add the remaining 3 Tbsp butter and the flour. Whisk the butter and flour together as the butter melts. Cook the butter and flour mixture for about two minutes.
- Slowly whisk in the beef broth, making sure to release all of the browned bits off the bottom of the skillet. Allow the broth to come up to a simmer, at which point it will thicken.
- Stir in the Worcestershire sauce, pepper, nutmeg, and heavy cream. Taste the cream sauce and adjust the salt or seasonings to your liking.
- Return the meatballs to the skillet and stir to coat in the sauce. Heat the meatballs over low, stirring occasionally, until heated through (about 5 minutes).
- Serve the meatballs over mashed potatoes or egg noodles with a little chopped fresh parsley and cracked pepper for garnish.
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Notes
Nutrition
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How to Make Swedish Meatballs – Step by Step Photos
Add ¼ cup plain breadcrumbs to a bowl along with ¼ tsp nutmeg, ¼ tsp allspice, ¼ tsp garlic powder, and ¼ tsp salt and stir until evenly combined.
Add ½ lb. ground pork, ½ lb. ground beef, the breadcrumb mixture, and one lightly whisked large egg to a bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over-mixing because that will make the meatballs tough.
Divide the mixture into 16 meatballs, about 1.5 Tbsp each, and shape them into balls.
Add 1 Tbsp butter to a large skillet and heat over medium. When the butter is melted and foaming, add the meatballs. Cook the meatballs, turning occasionally until they are well browned. The meatballs do not need to be cooked through at this point.
Remove the browned meatballs from the skillet and add 4 Tbsp all-purpose flour and the remaining 3 Tbsp butter to the skillet.
Continue to cook the butter and flour over medium heat for about 2 minutes, whisking constantly.
Slowly pour in 2 cups beef broth while whisking, making sure to dissolve any browned bits off the bottom of the skillet. Cook and stir the mixture over medium heat until it comes up to a simmer, at which point it will thicken into a thick sauce.
Add 1 tsp Worcestershire sauce, ⅛ tsp nutmeg, ¼ tsp pepper, and ⅓ cup heavy cream to the sauce, and stir to combine. Taste the cream sauce and adjust the salt or other seasonings to your liking.
Add the meatballs back to the skillet and stir to coat in the cream sauce.
Let the meatballs simmer in the sauce until cooked through (about 5 minutes).
Serve the meatballs and sauce over a bed of mashed potatoes or egg noodles. Top with chopped parsley and more pepper if desired.
Ooooh, look at that rich cream sauce! So lush!
What to serve with Swedish meatballs
Swedish meatballs are typically served with mashed potatoes, but they’re also great served over egg noodles, or anything that will serve as a vehicle for that delicious cream sauce!
Traditional interpretations of this dish frequently include a slightly-sweetened Lingonberry jam, which has a similar flavor to cranberries or red currants. If you have leftover cranberry sauce from the holidays, that makes a great addition to this meal.
Can you Make Them Ahead?
Yes, you can make the meatballs a day ahead. Follow the recipe through the step for searing the meatballs. Allow the seared meatballs to cool completely before refrigerating. To reheat, simply add them to the freshly made cream sauce and simmer gently until heated through.
This is my favorite Swedish meatball recipe ever and I’ve tried a bunch!! It’s so savory and comforting. We eat it over egg noddles but mashed potatoes is good too!
Delicious Swedish Meatball dinner served! Thanks for the easy to follow recipe.
Look here y’all. If you have to go gluten free, cup4cup flour works fine in the roux, I also used Aeliea’s panko breadcrumbs and the Jovial brown rice egg tagliatelle pasta is perfect with it: https://jovialfoods.com/100-organic-gluten-free-brown-rice-pasta-egg-tagliatelle
I’m sure any unseasoned gf breadcrumb or gf flour will be fine and I HIGHLY recommend that pasta. This turned out delicious and I’m putting it in my regular rotation.
Like your receipes
What a great recipe! I only had half and half in my fridge and they still turned out delicious!
I made this tonight for my husband and I. It was delicious! Thanks for the recipe!!
We had these tonight, and I am pleased to share that they also go really well over Instant Pot risotto.
I doubled the meatballs but not the sauce, and we had a good proportion of each for both dinner and next-day leftovers.
Awesome! I used frozen meatballs and it was spectacular!
Delicious!
I had to make it dairy free, so I subbed Trader Joe’s buttery spread for the butter, and coconut milk for the cream.
The flavor was amazing, even better the next day. Will make again
Could I get some more insight on step 5, where the recipe says to cook for 1-2 mins on each side but they don’t have to be cooked through? I have made this recipe a few times now but my meatballs are always bright, bright pink-red in the center and never get as nicely browned as the picture. What am I doing wrong?
Sure, I’m glad to help! If they’re not getting that brown, then it sounds like you need to turn up the heat under your skillet a bit (every stove top is a little different, so sometimes you have to adjust). Make sure they get nice and brown when they’re in the skillet at that step and then later, when you add them back to the gravy, you’ll let them simmer more until they’re cooked through. You can either open one up to see if it’s cooked inside or try to use an instant read thermometer, but since the meatballs are so small that can be difficult. You really have a lot of flexibility in the simmer step, though, to make sure they cook through at that point. :)
Great recipe! All the ratios and seasonings were just perfect (I’ve found with other recipes the gravy turns out too gluggy). The recipe was also extremely easy and only took me about 30 minutes to put together.
I’ve made this twice and it’s so good!! This last time I only had beef and the recipe worked just fine. The whole family loved it.
I made this for my family last night and it was a huge hit! My husband said it its officially on his Top 5 list for dinners. I’m planning on making a double batch next time so I can have some meatballs in the freezer.
This was so good! I had it with cranberry sauce on the side (to substitute for lingonberry jam) and it was delicious. Recipe was easy and used things I always have in my pantry.
This was outstanding! We felt so hygge while eating this by our fireplace! Such a comforting meal!
Glad you enjoyed it! And thank you for teaching me a new word today! ~Marion :)